Blast freezer manufacturers in India
Blast chiller is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 ̊C degree C(46 ̊ C) and +68 ̊C (154 ̊F). By reducing the temperature of cooked food from +70 ̊C (158 ̊F) to +3 ̊C (37 ̊F) or below within 90 minutes, the food is rendered safe for storage and later consumption. The method of preserving food is commonly used in food catering and in the preparation of ‘instant food’ as it ensures the safety and the quality of the food product.
The Blast Chill Refrigeration system is designed to quickly cool foods through the temperature danger zone most conducive to microorganism growth to assure food safety and quality. Rapid chilling also promotes increased product storage life and allows for greater labor productivity in the kitchen.
- Microprocessor with 3 Food Probes
- Onboard Printer
- Download Data Capability to PC
- Four Chilling Function
- Blast chill
- Soft chill
- Flash chill
- Constant chill
- Color keyed Food Probes and Control System
- Automatic Hold Mode After Chilling Product
- Up to 75 Hour Memory
- Magnetic door Gaskets
- Door Handles
- Horizontal workflow door handles grunted for life.
FREQUENTLY ASKED QUESTIONS
Blast chilling is the process that can reduce food temperature from +70°C to +3°C safely in a period of ninety minutes or less.
Blast freezing is the process by which food’s temperature is reduced from above 70°C to below -18°C within 240 minutes.
A list of some frozen food products maintained below -18 °C temperature can be listed as
1.Beef, veal, lamb, turkey, bakery products that have to be stored for 10 to 12 months.
2. Packaged chicken, pies, sugared fruits that have to be stored for more than 12 months.
3. Fishes such as shellfish, lean fish, some fatty fish are stored for six to eight months.
4. Fried foods, pork, most dairy products, fatty fish stored for few months.
Though a normal freezer can manage the moisture content of the food, it cannot keep the quality of food intact for a long period. Whereas blast freezer manufacturers in India counter this problem with their blast freezers, which can safely reduce food products’ temperature and maintain the optimal moisture content of the food, maintaining the standard of food quality.
Typically, when the temperature is lowered in the normal freezer, the ice crystals formed in the food (due to lowering the temperature) are bigger than the crystals formed in the blast freezer. As a result, when they are taken out, the chills melt, rupturing the texture of food and spoiling their taste.
The blast freezers in India are manufactured with strong blowers, keeping in mind the food consumption habits and heavy demands of products in the market. The strong blowers of these blast freezers quickly and safely chill the food inside the freezer, forming optimal-sized crystals that keep the moisture intact. The blast freezer is designed to accommodate stacks of food with ample cool aeration pumping to maintain the optimal temperature for maintaining the quality of food for a prolonged period of time.
Yes, Ideally, an ice-cream parlor business must consider a blast freezer option. The ice-creams are gelato containing almost 60-70 % water. A blast freezer helps maintain very small granules of ice particles that give important texture and shape to the icecreams.
Depending on the type of blast freezer you choose for your business, the time to freeze food varies. Typically it takes 90 to 120 minutes to freeze lower the temperature, but some freezers can lower the temperatures drastically within a precise time of 30-90 minutes.
Many food items such as ice-creams, meat, fish, vegetables, and frozen processed food such as peas, corn, etc., require blast freezing.